With a buttery pecan crust, a whipped cream cheese layer, light and fluffy pumpkin spice pudding, and more whipped cream topped off with chopped pecans, this pumpkin delight dessert is absolutely irresistible!
Layered desserts are so impressive, and usually feed a good sized crowd. That’s why we love this pumpkin delight, pumpkin lasagna, and magic pumpkin cake! They all make great Thanksgiving desserts.
Layered Pumpkin Dessert
This next dessert is one that EVERY pumpkin lover will enjoy. It’s one of those delicious layered desserts, and I’m calling it Pumpkin Delight!
With a pecan layer, cream cheese layer, pumpkin and pudding layer and a Cool Whip layer on top, it’s sure to be a hit in your home!
What I love most about these layered desserts, is that they are so easy and usually look like they took hours and hours to make – a great way to impress the guests. š Which is why this makes for a great Thanksgiving dessert!
It may not be pie, but believe me when I say I don’t think anyone will be disappointed if you serve this instead.
the four layers:
This Pumpkin Delight recipe is made up of FOUR delicious layers. While the process is really simple, it is a little bit time consuming so plan accordingly!
Buttery Pecan Crust:Ā Start by mixing the ingredients for the crust and pressing the mixture into a 9×9 or 9×13 pan (ingredient adjustments for bigger batch found on recipe card). Bake for 15 minutes, then remove from the oven and let it cool.
Whipped Cream Cheese: Blend cream cheese, powdered sugar, and whipped topping, then spread over the cooled crust.
Creamy Pumpkin Fluff: Make the third layer by mixing canned pumpkin, pudding mix, pumpkin spice, milk, and more whipped topping, then spread on top of layer 2.
Whipped Topping: Lastly, spread remaining whipped topping over the pumpkin layer. If you like, sprinkle some chopped pecans on top. Be sure to let it chill for about 3 hours before serving!
TIPS:
- Donāt prepare the pudding, just add the pudding mix (in powder form) into the mixture.
- Be sure to get the instant pudding mix so the layer sets quickly and prevents it from being runny.
- Some brands of pumpkin are more watery than others. So if yours is watery, pour it into a strainer and remove the excess water. This will prevent the pumpkin layer from being runny.
Substitutions and Other Toppings:
- If you donāt have the white chocolate pudding mix I would suggest getting a vanilla flavor.
- You can switch the pecans in the crust layer for heath bits or toffee bits.
- If you are wanting a different crust layer, some great options are crushed graham crackers (normal or cinnamon), crushed pretzels, or crushed gingersnap cookies. Since these options are flour based you wonāt need to add the flour in the crust. You will want to replace the 1 c of flour AND Ā½ c of crushed pecans with your substitute of choice and then keep following the instructions normally.
Other toppings: Instead of pecans, you can top pumpkin delight with heath or toffee bits, chocolate chips, different crushed nuts, crushed graham cracker or pretzel.
Making ahead and storing
Can you make this beforehand? Yes, but I suggest not making it more than 24 hrs in advance so it stays as fresh as possible. It will also need to be refrigerated until it is served.
Pumpkin Delight can be frozen! Just cover the top with an airtight lid and place it in the freezer. When you want some, cut out the amount you want and leave it out to thaw and place the rest back in the freezer.Ā Ā
YUM! I love that this Pumpkin Delight is perfect for any celebration in the fall and could even be a great dessert on Thanksgiving, instead of the traditional pumpkin pie!
For more pumpkin desserts, check out:
Pumpkin Delight Recipe
Ingredients
- 1 c flour
- 1/2 c butter softened
- 3/4 c pecans chopped
- 8 oz cream cheese softened
- 1 c powdered sugar
- 3 c whipped topping divided
- 2 1/2 c milk
- 3 pkgs white chocolate (or vanilla) instant pudding mix (3.4 oz size)
- 15 oz can pumpkin puree
- 1 tsp pumpkin spice
Instructions
Layer 1
- Mix flour, butter and Ā½ cup pecans together. Press into a sprayed 9x9 OR 9x13 pan. Bake for 15 minutes at 350 degrees, then remove and let cool.NOTE: If you are using a 9x13 pan, or would like a thicker crust, add an additional Ā½ cup flour, Ā¼ cup butter and Ā¼ cup chopped pecans.
Layer 2
- Blend cream cheese and powdered sugar, add 1 cup of the whipped topping, then spread over cooled crust.
Layer 3
- Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup whipped topping until smooth. Spread over top of layer 2.
Layer 4
- Spread remaining 1 cup of whipped topping and sprinkle pecans.
- Let chill for 3 hours or until set. Serve chilled, and ENJOY!
Video
Recipe adapted from Busy Moms Helper.
This looks so delicious! I love just about anything with pumpkin in it š Pinned!
Thanks for pinning!
I say bring on the Fall and Halloween ideas! Such a wonderful and fun time of year š Thanks for the recipe. It looks delicious. Happy Labor Day!!
It’s definitely my FAVORITE time of year!!!
This looks amazing!! I am so excited for Fall and all things pumpkin!
xoxo
I love this time of year because of all the pumpkin recipes! Pinned!
Amy,
How do you pin it if the Pinterest logo does not appear? Thanks for the help.
Janet.. when you’re on Pinterest.. select Add A Pin and it will give you the ability to add the url of the page that you want to link to. Then it will walk you through picking one of the pictures shown above. š
So you would copy and paste the URL? Thanks for your help!
looks delicious
Thank you!! It is my favorite! Hope you try it!
Same, Amy!! Pinterest explodes with Pumpkin recipes!!
There is a seasonal pumpkin spice Jello pudding that is good ( and less work.) I got extra boxes and stored in the freezer.
Smart!! The pumpkin pudding is definitely a great idea to use. š
I’m looking forward to trying this. I make one very similar called Sex In A Pan. the only difference is for the filling instead of the pumpkin. you’d use vanilla and chocolate pudding. it is so good! because it makes a lot. I will make the whole recipe but freeze half of it. Even the crust is like the one I make. I freeze half of it but NOT for the crust. I’m definitely! making this for Thanksgiving. Thank You! for sharing this recipe.
I am glad to share š Hope you like this one!
That is a good idea! The pumpkin pudding is delicious!
Ahhh… this is the Chocolate Pudding Cake (Better Than Sex Cake) adapted with Pumpkin! Yummmy idea!
Yup….also known as Chocolate Heavenly Delight.
This looks so fall amazing , making it to night Lol, It looks like
This could be Thanksgiving Pumpkin Delight Dessert on my table this year!
Curious how this turned out? Hope you liked it!!
I made this a few weeks ago for a party at work and it was a huge hit!! ! People raved about it, and my boss liked it so much he ate several pieces and asked for the recipe. I’m making it for Thanksgiving tomorrow too. I used graham cracker crust and chopped peanuts on the top because I had some lol but it turned out really great. Thanks for the recipe–this is definitely a keeper!!!
You are so welcome!! Thank you for letting me know! I am glad it was a hit!
What kind of but did you use?
I like to use unsalted when baking š
*butter
Is there a good substitute if my store doesn’t have white chocolate pudding??
I always use vanilla if I can’t find white chocolate. š
which tastes better to you to use the white chocolate or the vanilla?
Oh my goodness! We made this tonight and it was spectacular!! The only suggestion I have is to make it in a 9×13 pan instead of the 8×8. We followed the directions exactly and it was overflowing in the pan. Thanks for the delicious recipe!! š
It is a pretty full recipe and can be made in a 9×13 easily and it would be not as “high”. Glad you liked it, and I appreciate the suggestion. š
Dumb question but do I prepare the pudding before mixing it in or do I just add the pudding mix ?
Not dumb at all. No, you just pour in the mix with the other ingredients & I haven’t tried adding graham crackers, but that could work š
Also do you think Graham crackers would be layered in also as the crust
I used graham cracker and turned layers into a pie..awesome
Perfect!! Thank you!
I’m wondering if you can do a gluten free substitute for the flour??
I would just use gluten-free flour instead. š
My SIL made this at Halloween time using gf flour and it was absolutely delish! I just finished making it for Thanskgiving and I know my non gf family will love it!!
I’m so glad to hear that!! I hope they do, as much as we do! Thank you so much & ENJOY!
If u try it with gluten free flour can u please comment if it’s good or not. Thx
KIm, King Arthur makes a gluten free Measure for Measure flour that you use exactly as you would use ordinary flour. I used it to make zucchini bread for my son and you could not taste the difference. Make sure you get the Measure For Measure, though, as they make different kinds of GF flour. Hope this helps.
Thanks for sharing that, Barbara!
hi thanks for the receipe looks good. Please how can i use fresh pumpkin instead of a can and what can i use instead of 3 sm pkgs. White chocolate instant pudding mix
thanks
Instead of white chocolate pudding I suggest using vanilla pudding. As how to use fresh pumpkin instead, I found this article: http://www.bhg.com/advice/food/substituions/how-do-i-use-fresh-pumpkin-in-a-recipe/ – hope it helps! š
Hi my name is Connie!! I have a question about the crust,when you bake it does it get browned! Mine looks like it’s not done!!!!
It doesn’t really brown, like cookies or something, but it does look a little more brown, than it did. It should be done š
Question,,,are you using a can of solid pumpkin or pumpkin pie filling? Didn’t say and it does make a difference.
Wendy, do you have the recipe for chocolate pudding cake?
Nancy, I have the pumpkin spice pudding, how would you adjust the recipe?
Thanks all.
I just updated the recipe – it’s Pumpkin Pie Filling. š
your recipe says pumpkin puree, not pumpkin pie filling
same difference. When a recipe calls for puree or pumpkin it means the can of pumpkin pie filling.
Pumpkin puree and Pumpkin pie filling are not the same thing. Pumpkin puree is just plain cooked pumpkin. Pumpkin pie filling is cooked pumpkin with spices such as cloves, cinnamon, ginger, nutmeg and allspice,also it is sweetened.
it does make a difference if you use pumpkin pie filling or just canned pure pumpkin. one has all the spices and sugar already added, the other is just plain pumpkin.
BJ is correct, I used the pumpkin pie filling so I did not put in pumpkin spice. It was delicious. I used the larger pan and the crust was too thin. I will make more crust next time, I also put in more pumpkin filling and cool whip. Awesome!
So the pumpkin puree you use is plain pumpkin with no spices right?
If I use the pumpkin spice pudding mixes
Would I see mix in the pumpkin pie filling?
I would to keep with the recipe but it would be very pumpkin-y. To avoid that I’d use white chocolate or vanilla pudding. š
I might just be overlooking where the recipe has been updated to show pumpkin pie filling in the recipe. What I’m seeing is purĆ©ed pumpkin.
Yes, use canned pumpkin (pureed pumpkin), not pie filling š
So which IS it? Your responses contradict each other.
THEY ARE NOT THE SAME THING.
Thank you!!
KRISTYN MERKLEY
October 2, 2018 at 5:51 pm
Yes, use canned pumpkin (pureed pumpkin), not pie filling š
LIL’ LUNA
September 8, 2014 at 9:58 am
I just updated the recipe ā itās Pumpkin Pie Filling. š
Mary
Omit the pumpkin and sub in 2 sm boxes of choc instant pudding, and add the 2.5 cups of milk to them. Once the pudding has turned thick, pour or insert into the process at the same step the pumpkin enters the pan.
I have family members allergic to nuts, can you suggest something besides pecans for the first layer of the Layered Pumpkin Dessert?
I used those heath bits you can find in the baking isle. SO GOOD! more sugar but go big or go home right?
Oooh – Heath bits would be great!! Will have to try that next time. Thanks for stopping by. š
Another reader suggested using Toffee Bits – I think that sounds great!! š
We have an allergy here, too, and I was thinking a simple graham cracker crust would taste good, too! š
That’s what my Aunt used and it was awesome. She was describing ingredence and I saw this. I know it’s what she fixed. And put it into a pie disk to make it thicker. OMG!!! It was so good. So I’m making it for Christmas! My family name is Luna too, so that’s pretty cool too. Thank you for publishing it!
Awesome!! Thanks for stopping by!
Cinnamon graham crackers would also be a great substitute for the pecans.
YES!! Great idea!! š
This looks wonderful! I wonder if you’ve ever altered the recipe for a 9×13 pan? I would love to take this to our Sunday School’s monthly potluck — but an 8×8 would be too small! I think 1 1/2 of the recipe might work, or I could double the recipe and make a small “extra” pan.
I think doubling it would definitely work for a 9×13 or 11×14. š
In the ingredients you mention pumpkin pie filling. Then later down the list you mentioned canned pumpkin. Could you clarify please? Thanks! Looks delicious!
SO sorry about this!! I updated the recipe. It’s canned pumpkin – NOT pumpkin pie filling. š
It would have a better taste with the pumpkin pie filling!
Thank you. Thats what I thought that it was plain pumpkin especially with adding pumpkin pie spice.
Your recipe looks tasty. Just one question: what goes into Pumpkin Spice?
I live in South Africa, and we don’t get anything like that mix. Would it just be cinnamon, nutmeg?
Here is a recipe for homemade Pumpkin Spice – hopefully that will help!! š http://www.mybakingaddiction.com/pumpkin-pie-spice-recipe/
I’m thinking instead of flour on the bottom to use dry yellow cake mix with the butter mixed in it w the pecans. This has been my goto crumble lately on desserts since I don’t like pie crusts. It’s very rich but I think it would go right along w this dessert! š
Oooh, I think that would be perfect! LOVE the idea. Thanks. š
I used a sugar-free yellow cake mix with butter and chopped nuts, it was made in a 9 X 13 pan. Turned out wonderful.
Great idea!! I’ll have to try that next time. š
Look so good. When you use flour is it all purpose or self rising?
Is the flour self rising or plain??
All purpose flour š
This looks sooo delicious! I’m craving anything with pumpkin right now:) Pinned!
Great spin on the delight dessert. I do a pistachio delight for Easter. Can’t wait to try the white chocolate pudding and pumpkin puree mixed.
Pinned and definitely making!
Cheers,
Stephanie
what a perfect fall dessert!
Hi I was wandering if I could use real whip cream instead of cool whip?
You can substitute real whipped cream for the Cool-Whip but you will need to stabilize it. There are several ways to do this, however, I have had excellent results using unflavored Knox Gelatin. Google “How to stabilize whipped cream” and you will get instructions on the various methods. It holds up beautifully with minimal separation, especially important if piping the whipped cream.
I used pie filling. Oops. Turned out ok anyway. And real whipped cream too
On the Layered Pumpkin Dessert can I use another flavor besides White chocolate instant pudding mix ? Really don’t like the flavor.
That looks so delicious. Will definitely have to make this one. Started following you on Pinterest.
Erin
http://theeveryday-mom.blogspot.com/
What size are the pudding boxes you use? My store only had one size and the mixture seemed very thick. I used Hershey’s brand with a net weight of 3.56oz. I had extra that didn’t fit into the pan also. Hoping it still turns out okay! Excited to try it!
Usually they are 3.3 ounces. Did it turn out for you?
My store also has 1 ounce sizes of pudding which is the smaller box. You may want to clarify the size of the pudding box.
Just updated the recipe. š
ok, I’m just making sure i’m clear about this, because only Hershey’s had an instant pudding the neared the size you called for. so it really is 3 3.3 oz boxes, so 9.9 oz total pudding mix?
if so, LOL, i may have looked a little nuts with 9 1 oz boxes in my cart. It was the only way to get sugar free š
if it’s only 3.3 oz total, then i might have messed up the recipe…we’ll see when it comes out the fridge
Would this do ok making it the night before an event?
I think it would be fine. š
Your recipes look wonderful!!!! Can’t wait to try some of them out!!! I LOVE pumpkin, and the foods that show up this time of year!!!
Thank you, Norma. Hope you love this Pumpkin Delight dessert. š
There is no way this fit into an 8×8″ pan. Next time I will use a 9×12″ pan. I wasted about 1/4 of the pumpkin layer. It says to use small box of pudding mix. I used the 3.3oz. It was the smallest I found. I thought it sounded like an awful lot of ingredients, so I used a 9×9″ pan and still it wouldn’t all fit.
How was it? was it good? Thanksgiving dinner worthy?
If you Love Pumpkin, then Make this!
The Best Pumpkin Desert I Have ever Had.
I like walnuts a lot more than pecans. Would using walnuts drastically change the taste?
I think walnuts would work as well. š
Thanks! š
Made this dessert, and it was fantastic, guests loved it and asked for the recipe! No problem with it fitting in an 8×8 pan. Suggestion: note that the recipe states 1 CUP whipped topping NOT one 8 oz tub/container….big difference in volume outcome. Also, I used two vanilla puddings and one chocolate pudding and it worked great.
Enjoy!
Just measured my pan and it is a 9×9 pan and it worked perfect.
Glad it worked well!! š
Thanks, Karen! Glad it worked well for you. Have a great day!
This looks similar to a refrigerator pumpkin pie I make from the Kraft website. It’s my absolute favorite even though it’s not a “real” pie and is full of Cool Whip!
Ok I feel a bit foolish because everyone figured this out without asking,but do you melt the butter first? Cannot wait to make this!! Thanks!
Yes, you melt the butter….at least I did.
I was wondering the same thing Laura!
Silly question, are you making the vanilla pudding mix, having it set to pudding state, then mixing with your pumpkin?, or are you just mixing the powder with the milk and pumpkin?
I made this the other day and it was delicious! Next time though, I might use a bigger pan. I used a 9″ pan and it was thick but did manage to fit all in there. Thanks so much for posting this wonderful recipe. I will be making this agan.
Made this desert and it was sooo yummy!!! Instead of making pumpkin pie this year for thanksgiving I’m making this amazing dish of deliciousness. Thanks for the recipe!
Made this! It was delicious. I substituted a graham cracker crust because of a nut allergy and a dislike for pecans. Turned out great!
is the butter for the crust melted or softened?
Wondering the same thing about the butter.
Just softened. š
This need more crust, it taste like soufflƩ as the crust get lost.
Sorry you had a problem with it. IF you like more crust I suggest adding more next time you make it. š
Anyone else have milky pumpkin layer. It didn’t thicken at all. Mixed over 5 minutes.
My pumpkin layer is really milky. I don’t know what I did wrong.
My pumpkin layer is Also so milky ?
I had some trouble with the crust. I baked it and it was very crumbly even after I pressed it down. Any ideas?
Hmmm – it’s going to be a little crumbly but make sure your butter is softened and it should work well. š
making this for a potluck tomorrow. Noticed the crust didn’t call for sugar or salt. Are they unnecessary in the crust?
This looks amazing. I’m wondering though if you think I could freeze this and then transport it? I’d like to make it ahead and take it.
I”m not sure how well freezing would go. I would make it ahead but no more than 24 hours in advance and just keep it refrigerated until ready to serve. š
Looking for a dessert for Thanksgiving & found this on Pinterest. I made this last night! It’s delicious & my husband absolutely loved it! Making this again for family on Turkey day. Thank you for sharing it!
I love hearing that you enjoyed this. Hope the rest of the fam loves this tomorrow too!!
Is your picture from a 9 x 9 or 9 x13 pan? I am making this for my families Thanksgiving!
We used a 9×9, but it can also be made in a 9×13. š
Anyone try this with the sugar free/ fat free white chocolate pudding? Or is that stuff just gross?
My store only had this flavor (didn’t know about the Vanilla being a substitute for the White Chocolate).
My grocery store only has 1oz pcks …suggestions please,
Looks absolutely amazing! One question… any recommendation as to what I could use for a crust… in case of nut allergies?
Crushed up graham crackers work too. š
thanks!! That’s just what I decided to do!! HAPPY THANKSGIVING!
I am planning on making this for Thanksgiving tomorrow! I was wondering if it does ok if you make it the day before you plan to serve it?
Yes, of course. Just keep refrigerated until ready to serve. š
Have made this twice, its ridiculously good. Won’t ever have pumpkin pie again. Thanks for posting!!
I want to try your Pumpkin delight, it looks like my family will love it and me to… Thank you
these look awesome! I will be trying them very shortly. am always looking for ways to have different food on my table!
Thanks!! I hope you like this dessert. Have a great day. š
This Pumpkin Delight has to be heavenly. Thanks and I will definetely make it soon.
Would love to know what you think if you’re able to give it a try. š
Just wanted to clarify–are you supposed to make up the pudding mixes and combine them with the pumpkin or just mix the powdered pudding into the pumpkin??
You’re just using the mix… when you add it to the milk it becomes a pudding layer. š
I have a couple of questions. Due to allergies I was wondering if substitutions could be made. Could you use crushed pretzels for the nuts? Could you use clove for the pumpkin spice? Or go without spice?
Thank you
You could definitely use crushed pretzels instead, and I think clove would be fine instead of pumpkin spice. š
This looks and sounds insanely good! I’m pretty sure I would sit down in front of this with a fork and eat the whole darn thing! Pinned!
Thank you, Malia!! š
Thank you! Your recipes are awesome. I’ve been looking for a site like this for a long time!
Thanks, Sandee!! I hope you can find many great recipes on this site. š
I do not like canned pumpkin puree as it is too strong with nutmeg and cloves. Can I substitute this with real pumpkin puree?
I have not tried it with the real pumpkin puree, so I’m not sure, but I imagine it would be fine. š
Hi, Luna caught my eye because my sister married a Luna. They live in TN originally from OK, just wondering if you were related. Love the pumpkin recipes!!
Hmmm, most of our Lunas are from Mexico so I’m not sure if we’re related, but it would be fun if we were!! š
Your layered pumpkin delight dessert recipe was absolutely amazing we enjoyed it very much, thank you for posting that and I will be sharing this recipe and website with all my family and friends, hope to enjoy more of your recipes in the near future, ty Elaine
Thank you, Elaine!! I’m so glad it was a hit. I hope you can find more recipes on here that you love. š
do you prefer the chocolate or vanilla instant pudding?
For this recipe, we use the white chocolate, but if you can’t find that then definitely the vanilla. š
These recipes look great
Thank you!! I hope you like them!
I am trying to make this recipe, but it came out runny! I added the milk to the 3 boxes of pudding, then the pumpkin & whipped topping. It was like water, and did not set up. Dies the pudding need to be cooked, before adding the pumpkin
Did you use instant pudding mix? It should have set up within 5 minutes.
Aha!
I want to make the Pumpkin Delight Recipe you posted.
Is it safe to eat the canned pumpkin in this recipe, as it is not a cooked dessert?
Yes, it is safe. I think you’ll love the recipe!
Going to have this for Thanksgiving Looks yum yum
It will be perfect for Thanksgiving!! š
Can’t wait to try these yummy recipes
I was wondering why the pumpkin puree is not cooked, but eaten raw from the can. Is the pudding used dried, or prepared? Thanks.
I’m wondering how far ahead this can be made… I have a lunch on Sunday that I need to bring a dessert to, but I’d rather make it now and get it out of the way… Think it would be as good if it’s kept in the fridge for almost 2 days? I can never decide what kind of desse
… What kind of dessert is best to make ahead… Something refrigerated like this or some kind of cake or cupcakes… Thoughts?
*sorry, got cut off from the above comment.
I wish I had seen this sooner….I made this the night before I served it and still had left overs the day after…it was fine.
Hi Lindsey! I recommend only making this a day in advance unless you can freeze it. Unfortunately, I haven’t tried freezing it yet and am not sure how well it would work. :/
I just made this and it was simple and tasty. The only thing I would have done differently was to make more crust. I used a 9×13 pan and it was pretty sparse. (The recipe said 9×9 OR 9×13 pan.) For a 9×13 there was not enough crust – but if i had made it in a 9×9 I suspect it would have been way too tall. Nonetheless it was easy, yummy and a great make-ahead fall dessert.
I’m glad you liked it, Julie. For a thicker crust I’d probably add 1/2 more cup of flour and 1/4 more cup of butter. ;D
This looks delicious and I would love to make it, but my daughter is allergic to pecans. I was wondering if they are necessary and if there is a good substitute for them. Thank you!
Other readers have tried graham crackers or cinnamon graham crackers. š
what is white pudding mix
It’s white chocolate instant pudding mix… or vanilla instant pudding can be used too. š
My cousin made this recipe for a family reunion this weekend (9/27/15). It was delicious. She altered it just a little bit. She made it in a big glass bowl so it would be pretty. Layering about three different times. She made the cookie crust but broke it up in small pieces and stirred it in the mixture. It made it hard to determine what that good crunch was. We all were asking what is that good crunchy stuff? Everyone loved it. I had to come home and look up the recipe. I want to try it at Thanksgiving. It sure was a hit at our reunion. I rate it a five star.
Thanks for stopping b, Vickie!! I’m so glad it was a hit. It will be great for your Thanksgiving dinner!!
Plan to make this for a group luncheon. Am I correct that you use use the 100% canned pumpkin and not the pumpkin pie filling?
Pumpkin delight very good,family love it…
YAY – love hearing that!! Thanks for stopping by. š
Which size pan do you recommend?
If you want big and thick like the picture I’d use a 9×9. If you want more to share and it to be thinner I’d use the 9×13 and add the extra crust ingredients to give it more crust. š
Hi there,
I was wondering what many others asked but didn’t see an answer…does the pudding have to made and set before using in the recipe?
The pudding will start to set up as you are making it and mixing it with the other ingredients but you do not need to let it set for the 5 minutes or so to really thicken up. It will do that when it gets refrigerated. š
I will be making this for thanksgiving. Looks delish! Could this be made the day before? Or is it best made on the day it’s going to be served?
I think most recipes are usually best made the day off, but I think this one would be fine made the day before. š
Made this dessert yesterday, it was very good but tasted more like butterscotch than pumpkin. Wondering what I did wrong, I was craving pumpkin. I couldn’t find white chocolate pudding mix so I used vanilla, could that be it?? I also used a 9×13 pan and would have liked more crust, what would you suggest, should I double the crust next time?
I’m sorry you had problems with it Tamara. We feel like the white chocolate pudding definitely isn’t as strong and goes great with the pumpkin so I’d try to find that next time. We can usually find it at Walmart. And for the crust, I’d add an additional 1/2 cup flour, 1/4 cup butter and 1/4 cup chopped pecans. š
Mine never set. It was sitting in the fridge overnight and still came out super runny. I have no idea what is wrong with it.
Also one thing that made no sense that is perhaps the reason why we have no dessert for dinner – 3 small packages, of 3oz boxes. Do you mean three boxes? Do the 3oz boxes contain 3 packages? The only ones available at my store were approximately 4oz boxes with one bag in each. If you meant three boxes, then I imagine that’s what is wrong with my pumpkin layer.
Yes, it’s 3 boxes, only 1 package in each box. The actual size is 3.3oz each.
We made this and loved it! However, the crust stuck really bad. Any tips?
Dang it , I messed up on step 4 by not adding another cup of cool whip to mix together… I didn’t realize it til after I layered it out…I’m worried that missed step will make it taste like crap š
Just now seeing this… how did it end up tasting?
I made this last week and it was awesome.The pecan crust was perfect.I like pumpkin pie for Thanksgiving,but I could see making this instead.Great recipe,thanks.
I’m so glad to hear you liked it!! I hope it becomes a Thanksgiving staple. š
Just made this and it is delicious!!!!! I would double the crust amounts though as its not enough for a 9×13 pan.
So glad you liked it. And yes, if you want a thicker crust, doubling is a good idea. š
Do you just mix the pudding mix into the recipe or do you make the pudding and then add it in?
Just the pudding mix. š
Has anyone made this the night before? I won’t have time after work to let this chill for three hours, but I’m worried that it would be too frozen if I chill it over night. Suggestions? Also, are you just chilling in the refrigerator or freezer?
I think it should be fine made the day before. And I chill in the fridge. š
My mom has been making this dessert for years. She calls it “Pumpkin Surprise”. It’s always a hit with our family!
OHMYGOODNESS this is so delicious! I made it at the beginning of the week and have eaten a couple spoonfuls every day. Gluttony, maybe, but oh-so-satisfying! Where was this recipe taken from? I’m in love! Thanks for posting!!!
Can you freeze the layer pumpkin dessert?
Thank you
Barbara
Hi
Luna has stated in other answers that she has never tried freezing it so she’s not sure.
Has anyone tried this with sweet potatoes? I would really LOVE if someone could share how they did that or how I could adapt.
Looks fantastic! I’ve been looking for an alternative to pumpkin pie.
I always use crushed pecan sandie cookies mixed with the butter for the crust of this type of recipe. It’s delish and easy.
We love it with pecan sandies too – SO good!!
This looks delicious! I’m allergic to tree nuts though so pecans are out. I’m going to try mixing the flour with crushed graham crackers.
I think crushed graham crackers would be great!!
Is there an alternate crist recipe you could recommend?
So I really confused – it is pumpkin pie filling or just canned pumpkin – two very different things.
Also wanting to confirm that it called for 3 of the 3.4 oz packets. That seems like a lot of pudding.
I’m not a huge baker, but I’m attempting this this year. Is it normal that there is no sugar in the crust? I’m guessing the layers will be sweet enough to off set this? I’m a wee bit nervous because I’m making this to take to a group dinner without tasting it first. Would love your input.
Pumpkin layer never set . disappointing..
I made this last night but when I checked it this morning the pumpkin layer was like soup. I read recipe over again (and again and again) to see what I did wrong but I didn’t deviate from directions at all. Could you offer any suggestions? Was the milk only supposed to be maybe 1 cup? 2 1/2 seems like an awful lot and the ‘pudding’ amount would have been enough for two desserts. Thanks for your input. Happy Thanksgiving!
I don’t care for nuts so made our crust with gingersnaps. Found a no bake recipe for it online. Looks like it turned out great. Sprinkled some additional crumbs on top. Thanks for putting the recipe out there for us to find. ????
Hi~ has it been decided whether it’s pumpkin puree or pumpkin pie filling? I see the recipe says puree, but in the comments there seems to be some confusion. I will go ahead w/ the puree because of the added spice.
This is just like my grandma’s cream dessert! She used butterscotch pudding in hers. I love this and am making it minus the pumpkin.
That sounds delicious!! I’ll have to try that! Thank you!
I made it and my husband and step kids had never had it before. They all liked it. Step kids liked it so much that they only left me a tiny sliver.
Haha! Sounds like you’ll need to make it again!
If i use pecan sandies cookies for the crist do i add in butter or butter abd the flour
That’s a good question! I haven’t tried, I would they already have that in the cookies, so probably not.
Wondering if i could substitute real homemade whipped cream for the cool whip???
Of course! Hope you like it, as much as we do!! Thanks so much!
My mother-in-law made this when we visited this weekend and it was delicious!
š Glad you liked it!! Thanks for letting me know!
Stopped by to get the free Fall adult coloring pages to color with my daughter but we can’t seem to find them.
Could you describe which one it is?
I love pumpkin recipes some of these are very interesting can’t wait to try some of them
Pumpkin is starting to grow on me! Never cared too much for it, but starting to like it! Thanks so much and hope you like!
Hi! I’m making this for Thanksgiving, and was wondering if you thought french vanilla pudding mix would be alright, and if I’m substituting the canned pumpkin for pumpkin spice jello pudding, how many boxes of pumpkin spice pudding mix should i use??
Made this last year!! Soooooooo good!
SO happy to hear that!!! It’s been a huge hit! Thank you for letting me know!!
Self rising or plain flour????
I just used plain flour š Hope you like it, as much as we do! Thank you!
Best dessert for thanksgiving!!! I brought this as one of my dishes to a thanksgiving dinner and it was devoured! I was so sad I didn’t have left overs, I couldn’t wait until I make it again this year!!
That makes me so happy to hear!!! Thank you for letting me know!
Could you tell me, if you crushed the pecans into smaller pieces for the crust or did you leave them the same size as the ones on the whipped topping and plate? I am making this for tomorrow’s dinner. Hope you have a wonderful Thanksgiving!!
They are all about the same. I crush them together and then use what I need. Hope that helps!! Good luck and enjoy!!
Hi. I’m making this for the first time, as I write this, and I went to put first layer on cool crust. When I went to spread it, some of the crust broke into pieces and then sticks to layer. What did I do wrong? I used a 13Ć9 pan. How can I finish spreading without ruin the whole thing?
I’m sure you aren’t doing anything wrong. Sometimes that happens. I just try to press down as I spread over the crust. It’s ok if pieces get into the mixture. Let me know what you think!!
This is the most Heavenly stuff I have ever tasted! I am a pumpkin lover from cookies to cakes and pie to shakes!
Definitely Five Stars!
Thanks so much for letting me know!!! That makes me so happy to hear!!
Walmart didn’t have white chocolate pudding mix, so I got a pumpkin spice pudding and 2 cheesecake pudding mixes. The thought sounds yummy!
That sounds great!! Enjoy!! Thank you!
This was my Thanksgiving dessert this year and it was the best! It looked beautiful and the crust held together, making it a pleasure to serve. It was so much better than pumpkin pie. I’m pretty sure I’ll be making it at Christmas too! Thank you for such a lovely recipe š
Yay!!! Thanks so much for letting me know!! Makes me happy!!
Thank you! This recipe is simple, creamy, and so yummy!
You’re welcome!! It’s one of our favorites!! Thank you!
I have made the layered pumpkin dessert many times. It’s ALWAYS a hit. My husband says it’s better than pumpkin pie. I’ve given this recipe out many times. 5 star from me!
Oh, thank you!!! I’m glad it’s a hit and thank you for sharing it!! š
Can you please confirm if the cup of whipped topping is an entire 8 Oz container of cool whip of if it is measured cup amount of cool whip. In other words do you need 3 8oz containers of cool whip or 3 measured cups of cool whip?
However you want to buy it, but you’ll need 3 cups total of whipped topping, 1 cup at 3 different times. Hope that helps!
can the layered pumpkin dessert be assembled the night before?
I haven’t made it the night before. I’ve made it the morning of and it was ok, so it should be fine. Hope that helps!! Enjoy!
The only ones available at my store were approximately 4oz boxes with one bag in each. If you meant three boxes, then I imagine thatās what is wrong with my pumpkin layer.
Yes, it’s 3 of those pkgs. Since, yours are 4 ounces, you can leave maybe like a teaspoon in the bag or maybe it wouldn’t make a difference. I hope that helps and you’ll try again sometime š
Can you use sweet potatoes in this recipe?
I have never tried. Would you replace something with that or just add that?
Why do so many recipes nowadays call for, either Pecans or Walnuts ? I’m very allergic to both of these. Can’t even be in the room if someone is eating something that has walnuts!
Is there anyway to subtiute a different kind of nut say peanut or almond ,cashew ? On the pumpkin layered cake?
Of course! Add whatever peanut you can eat š I hope you like it!
For the Layered Pumpkin Dessert can you use whipped cream instead of whipped topping?
Yes š
what can one substitue for pumpkin filling please
Thanks for sharing. I can’t wait to try this recipe.
You are so welcome!! I hope you like it!! Thank you!
Can you freeze this dessert?
I personally haven’t tried, so I can’t say how well it freezes or not. I should be ok, but again, I haven’t tried. I’m sorry!
Hello,
I like the recipe but, doesn’t the pudding mix contain cornflour/cornstarch? Should it not be cooked? Also, what is Whiped topping – we do not have it in the UK…
It’s the instant pudding, so I doesn’t need to be cooked. Whipped topping is something people like to add on top of desserts. Here is a link..https://answers.yahoo.com/question/index;_ylt=AwrTcdmzcrlZJIMA8rsnnIlQ;_ylu=X3oDMTByNWU4cGh1BGNvbG8DZ3ExBHBvcwMxBHZ0aWQDBHNlYwNzYw–?qid=20110612090658AAsndcz
what can 1 use instead of pumpkin please
Really if you don’t like pumpkin, you could make it whatever flavor you like…chocolate, pistachio, banana, etc. Hope that helps!
Is that all purpose flour or self rising?
All purpose š Hope you enjoy!!
How did you make the whip topping or did you just buy cool whip? Looks delicious!
You honestly could do either. For convenience, I use the store bought, but if you’d like to make some, here is a recipe….http://allrecipes.com/recipe/18352/whipped-cream/. ENJOY!
2 boxes of pudding would be quite enough. Three makes it too thick, especially with the amount of milk called for. My lemon lush calls for 2 boxes of pudding and 3 cups of milk.
Thanks for trying it. You could definitely adjust it to how you like it.
looks great for thankgiving dinner
Yes, perfect time to eat it!! Always a crowd pleaser!
I would really like to try this recipe. I tried to download it and print it, but it won’t allow me to do that. Any hope you can send it to me?
You should be able to. There is a print button. Is your printer chosen in the options? Try again & let me know or you could always write it š Hope it works!
Am I reading the this right, that you use 3 boxes of pudding mix, for this recipe?
Yep! It’s comes out perfect! Let me know what you think š
Hi I was wondering can you make the pertzel crust (like in the strawberry jello dessert)…instead of the pecan crust???
Thank You!!!
You sure could! š Hope you like it!
For this recipe you say 3 cups total of Cool Whip-1 cup at 3 different times. So does this mean 3 8 oz. containers for the 3 cups needed or 3 actually measured cups of Cool Whip in a 1 cup measuring cup? (BECAUSE in your Magic Pumpkin Cake you say 1 cup Cool Whip but that you used the whole 8 oz. container for the 1 cup. It’s confusing) Thanks
It’s 3 cups total, but you add 1 cup, 3 different times in different steps. An 8 oz container is about 1 cup, so either is fine. Hope that helps you! Good luck!
Can this dessert be made ahead by a day or two? Can it be frozen? Thanks!
I have never tried freezing it, so I honestly can’t tell you how it turns out. I think a day ahead would be fine, possibly two, but haven’t done it a couple days ahead. Sorry, I wasn’t much help! Hope you like it!
If you use pumpkin pie filler instead of pure pumpkin puree do you still need the pumpkin spice?
I have not tried. You could make it & maybe just do a little taste & decide if you’d want to add the spice? I’m sorry, I wish I knew. One way to find out š Let me know what you do.
Absolutely love this recipe!!!
Have you tried splitting the recipe into 2 smaller pans instead of one 9 x 13 pan? Maybe two 8×8 dishes? If so what would be the cooking time for the crust?
Thank you!
Going to make them both. Yum.
I sure hope you like it as much as we do!
Made this for a party this past weekend. It was delicious!!! I’ll be making this for the Thanksgiving Potluck at work. This recipe is definitely a keeper.
I’m so glad! Thank you! It’s always a hit š
I was wondering what you mean with whipped topping? Do you mean the cool whip or heavy cream whipped and then measured out?
You could either use cool whip or make your own whipped topping š It is measured out, though. Which ever you prefer š
Ok, you got me hooked. I am retired, with lots of time.
But I am a diabetic, so on your pumpkin dump cake, what can I do to get rid of the massive cup of sugar, I can use sugar free sugar, but would still need the mass?
Thank you! I wish I knew? Could you use Splenda or Stevia?
Easy to make and unbelievable taste. Very impressive for guests
Thank you! I’m glad it was a hit!
I love this dessert!! Making it with a gingersnap crust makes it even better!
YUM! Thank you for letting me know!
I use two boxes of Carmel pudding and one box vanilla. We love this combination. Great recipe!
Sounds great! Thank you for sharing!
Hi, I was wondering if someone could possibly answer my question ASAP. The recipe calls for 3 small packages of the pudding mix, 3.4 oz? That seems like alot. Could I just use 3 – 1.85 oz pudding mix? Thanks for your help in advance!
I’m so sorry to have not gotten back to you sooner. It is 3 boxes. You could use smaller ones, though I have not personally tried. So, I’m not sure how that would affect the outcome. Good luck! Hope you like it š
Thanks so much!!! Making this for Thanksgiving!!!!!
what happens when I can’t find white chocolate pudding mix
Just use vanilla š
When mixing the butter, flour and pecans for the crust? Does one mix by hand or mixer? How should crust look?
I like to do it by hand. Crust should be crumbly, you could press into the pan, not dry. I hope that helps š ENJOY!
Try it with using eggnog instead of milk!! So rich, creamy, and delicious!! Thanks for sharing this. I love to find good recipes and even more when I can tweak them and make variations.
Glad you found it, too! I love that you will adjust it to your liking! Thanks for the suggestion!
Lost my recipe for Pumpkin Dump Cake
https://lilluna.com/pumpkin-dump-cake/.. Here ya go!
I just made this for thanksgiving yesterday to take to my boyfriend’s family dinner and everyone absolutely LOVED IT! There was a whole dessert table with 4 different kinds of pie, a cake, cookies and chocolates and literally my dessert was the only one that anybody ate. I got so many compliments! Everyone really loved how light it was, especially after a huge thanksgiving dinner, because it’s made with the cool whip..
I followed the recipe except for the crust I used a whole box of crushed Nilla wafer cookies (minus the 4 that I ate), half of a stick of butter and 1/4 cup of sugar and I left out the pecans on top too just bc I know that some of his family has nut allergies. I think next I’ll attempt a chocolate & peanut butter pie using the cool whip again to make it light.. so if you have any recipes for something like that then send them my way! ???? thanks again!
Love it! That makes me so happy! Thank you so much for sharing it with your family & letting me know!
This was really good, but next time I would use vanilla pudding and probably two boxes instead of 3 with a little less milk or use more cream cheese. The Hersheys white chocolate pudding gave it a slightly artificial taste, the pudding layer was really thick compared to the thin cream cheese layer as well. Overall, a good dessert, though, that my picky littles loved. I made a 13Ć9 and used a golden Oreo crust with 24 oreos instead. Yum! Thanks, love your recipes.
You are so welcome! I am glad to share! Thank you for letting me know!
The recipe I have uses Butterscotch pudding mixes with the pumpkin and milk. No cool whip in it. The top layer is cool whip with chopped pecans sprinkled on top. Delicious!
Can I make this ahead of time and freeze it?
I have not tried freezing it, so personally Iām not sure how well it comes out frozen. If you were to try, I would definitely get it out & stick in the fridge the night before or morning of.
Can you please tell me if you can make this dessert in advance & freeze it?
I have not tried freezing it, so personally I’m not sure how well it comes out frozen. If you were to try, I would definitely get it out & stick in the fridge the night before or morning of.
Thank you
If you have never froze it, how long can it stay in the fridge before you serve it.
I like to serve fresh, so I haven’t made it more than a day ahead, but I think a couple days ahead would be ok.
loved this
I am so glad you did! Thank you for letting me know!
This looks delicious.
But I am going to be using my kitchen Aid artisan stand mixer for this recipe. I already have the measuring cups, the 9×13 rectangular baking dish and spatula.
It is one of our favorites!! I hope you like it, as much as we do š
Cannot wait to make this recipe for our family thanksgiving. Pumpkin pie is great, but I want to do something different but still has pumpkin in it. Look so yummy. Thank you so much for the recipe. Looks fun to make.
This will be a hit!! It is so good!!
I have made this several times and is one of my favorite fall deserts. One of my dearest friends who is not crazy about anything pumpkin absolutely loves and request this desert even in the summer!
I am so glad to hear that!! It is definitely a fall favorite!! I love that it’s requested in the summer š
Thank you
Hi Kristyn! I made the Pumpkin Delight to take to my synagogue for our lunch after services today. It was a huge hit, everyone loved it! Instead of Cool Whip, though, I used Dream Whip (the dry mix–find it in the baking aisle on the top shelf) whipped with heavy cream. It came out so much richer and creamier that way!
I like dream whip! I am so glad it was a hit!! Thank you for letting me know š
Can I use kerry gold butter it is salted?
I am sure you could. I haven’t tried though. I like to use unsalted when baking š
Should the pumpkin layer by quite doughy in its consistency? I didn’t have 3.4 ounce pudding mix, I had mixes that were 1.2 ounces and I put 9 of those in. The mixture was so thick it just climbed up my mixer as I was working it. I even added more milk and coolwhip to try to thin it out. I feel like I’ve made a mistake with the pudding amount. The way I read your ingredients was that you needed 10.2 ounces of white chocolate pudding mix.
You would think that would make sense, because it is 3 boxes that are 3.4 ounce each. I haven’t tried adding more of the smaller ones, so I am not really sure if or how that would change the recipe. The pumpkin layer isn’t supposed to be doughy, it should be a pudding, creamy consistency. I am sorry, I wish I could answer your questions. I would have to try with the smaller ones, to know the exact amount.
Iāve read thru a lot of the comments. I think thereās a misunderstanding with the pudding amounts. The people using the 1 oz packages are using āsugar freeā pudding. Those 1 oz packages are equivalEnt to the 3oz packages of the regular pudding. For the recipe, you should use either 3 packs of the 1oz sugar free or 3 packs of the 3.4 oz.
I made this for a coworkers birthday, who wanted something āpumpkinā. I hope the crust tastes good. I used graham cracker crumbs because of allergy. The pudding i used was cheesecake. Yum. Thanks for a yummy non-pie recipe. ?
You are so welcome!! I am glad you liked it. Great compromises!! Sounds delicious!
So I used this recipe for a pumpkin cook off at the school fall festival and won! I don’t like or eat pumpkin so I had to go based off reviews entirely and it paid off. Thank you for the wonderful recipe.
Yay!! I am so glad you did!! Thank you for giving it a try!!
Yum! Yum! This was so good. It was go e in 39 minutes!
Haha..well, I am glad it got devoured š Thanks for sharing that!
tHIS WAS AMAZING! i MADE IT MOSTLY KETO BY USING ALMOND FLOUR, GRASS-FED BUTTER, POWDERED ERYTHRITOL AND ALMOND MILK. tHE ONLY SUGAR WAS IN THE PUDDING AND i COULD HAVE MADE THAT AND WHIPPED THE CREAM, BUT USED COOL WHIP. IT WAS VERY WONDERFUL AND EVERYONE ASKED FOR THE RECIPE.
I am so glad you could make it keto friendly š Thank you for sharing what you did!!
Cant wait to tRy your Pumpkin dessert. Family come next week! Thank YOU!!
I can’t wait for you to try it, as well!! I hope you family loves it! Have fun!!
Due to inclement weather, i have a lot of this yummy dessert leftover, do you think it would freeze well?
That is a good question. I have not personally tried freezing it. One way to find out š
Iām not a big pecan person so thinking about making the crust without pecans – Should i change the measurements at all? Using a 9×13
I wouldn’t change it š Enjoy!
Thank You!
Iām making this awesome dessert fOr Thanksgiving… can it be frozen?
Do i use pure pumpkin puree or pumpkin pie filling? It would be tastier using tge pie filling
Pumpkin puree š
Help please im not to sure how much milk!
It says 2 1/2 C milk
2 1/2 cups š
Can you use pumpkin mix in place if pumpkin puree?
You could, but you may need to add more spices. I haven’t tried, but pumpkin is the same as the puree without the spices.
Sorry, i know this was posted a long tome ago, but iām Goign to make this for tHanksgiving tomorrow ?. Do you use salted or unsalted butter?? Thank you!!
I like to use unsalted when baking š Enjoy!
Is 3 boxes of pudding correct? It seems a bit much
Could you make this the night before? Thank you.
Yes, you could š Enjoy!!
I just maDe this and could not spread the whipped cream on top as the puMpkin filling Is too runny. I have it in the frig hoping it will set so it is easier to spread whipped cream.
If i make this now at 4pm and serve it tomorrow for thanksgiving will it still Be good?
It should be š Happy Thanksgiving!
Is this dessert okay to make the nIght before? Wasnāt SURE HOW well it wOuld hold up if chilled in fridge for over 12 hrS. Thanks!
Yes, it should be ok š
Got everything on the ingredient list
I was having trouble getting the entite
Page to liad at the store. So was caught off
Guard when reCipe called for wHipped topping.
I thought this referred to the step with
The pudding… WRONG. Need 3 packages of cool whip
-was very happy my grocery was still open
For my ovERSIGHT! Increased ingredients
To fill a 13x9x2 pan with extra pecans.
Turned out great!!
I am glad the store was open too!! Thank you so much!! I’m glad it turned out š
Well, not sure what I did wrong. The taste of the layers is good. The TEXTUre, HOWEVER, is TOo liquidy. My guess is it’s the pudding mix. I bought ten 1 oz boxes And would’ve used them all, but between those layers, I stopped to read COMMents, and at Very end of comments, someone noted that 1 oz boxes of sugarfree are equivalent to 3.3 oz boxes with sugar. Never would have considered that at all. Nevertheless, still didn’t come Out right.
It is fantastic!
Thank you so much!!
MAde this for thanksgiving and it was a crowd PLEASER .Just loved it!!!!
Thank you so much for trying it & sharing it š I am so glad it was a hit!
This turned out To be delicious and Even looks like e picture!
That’s the best!! That makes me happy to hear! Thank you!
I am not a huge fan of pumpkim pie but Do loVe pumpkin. ThIs was awesome !
Yay!! Thank you for trying it!! So, glad you liked it!
Pecans add that special touch! Also, the texture is amazing. I’m completely in love with this recipe.
They do! I am so glad you like this! Thank you!
Made this TWice!! So easy and a crowd favvvv
Woohoo!! Thank you for letting me know!
making this tonight with my lil bro & sis!! thanks for the idea!
You are so welcome!! Hope you all liked it!
I love pumpkin dessserts and I am thinking about making this for a pot luck. As far as the whipping cream, are you using actual whipping cream the we whip ourselves or cool whip type whipping cream?
Either work just fine. I think I made my own for this specific recipe š
Can this be frozen?
I personally have not tried. I am not sure how the whipped topping would turn out. I probably wouldn’t.
If the recipe calls for 3c whipped topping how big of a tub should i buy? Planning on going to the store later today.
So sorry..I don’t work over the weekends. Did you get it figured out? I was going to say to buy the bigger tub..I can’t think of the ounces in my head, but the big one is enough. Hope it turned out!
This was so good. I only had a 9×13 pan so i doubled the crust recipE. I also cooked it for 30 min instead of 15 since it dIdnāt look done after 15. It turned out amaZing! Eve loved It and i will Definitely be making this again.
Yay! I love to hear that! Thank you for letting me know š
How do i make a graham cracker crust for this and do i still cook it?
You would just crush some graham crackers & add melted butter. Yes, you can still cook it.
Can yOu sUBstitute puMpkin for maple somehow? Looking for a maple dessert for thanksgIving!
I have not tried, but you sure could š Or, add a little with the pumpkin?
Looks really good, thanks!
You are so welcome!! Hope you give it a try!!
Did anyone else notice that the recipe calls for the first layer as butter, flour and pecans but the video shows the first layer as Butter powdered sugar and pecans. ODD…. Not sire which to follow and i bought tHe inGredients to make it tonight – for a fAmily dinner tomorrow.
It’s flour š Hope you like it!
Absolutely loved by everyone at two events. This is a must to be featured on my thanksgiving menu!!
Yay!! Happy that it was & that it made your menu š Enjoy the holidays!
This may be a stupid question, but the recipe calls for 3 cups whipped topping divided. I am using Cool Whip. The small container is 8 oz but that seems like a lot for a cup. Do you consider one 8 oz container a cup or do you measure it in a cup? I am making this for the first time for turkey day and really want this to turn out! Thanks in advance!
You should be fine with the larger (16oz) container. If I am making my own, I will measure. The 8 ounce does seem more than a cup measured, but everyone always loves it, so I usually count it as a cup. You can have a 16oz plus an 8oz, too. It’s really up to you. I usually use both & maybe have a little left. Hope that helps! Good luck & enjoy!
DO you think i could put this in a trifle dish? Or has abyone tried that?
I have not tried, but you sure could! It would look pretty!
Oh i do love the taste. HeaVenly. just onR thing. Layer 1 you call for 1 cuP of flour. But….the video calls for 1 cup of powDered sugar. I was afRaid to not use flour so i did. It tasted horrid! So i sPrinkled some sugar on it while it was still warm. I think you maybe did, in fact, mean pOwdered sugar?
I made this with a graham Cracker crust since My dauGhter only likes Cheesecake for a dessErt. I was attending 2 Thanksgiving celebrations so I split the recipe and layeRed them in two vintage crystal bowls. I made the laYers more equal in size To increase the cheesecake portion. EveRyone loved loved Both the recipe and the presentation! I topped it with graham cracker crust sprinkles and pecans. I used white goDiva Vanilla bean pudding and also sprinkled some graham cracker crust in between the pumpkin and cheesecake layers. It was yummy and beauTiful!! I will take to my nExt social! I want to try the pecan crust next time Or maybe iāll sprinkle some pecans on base layer of graham cracker and tHe middle layer. Thanks!!
That sounds beautiful & delicious!! Thank you for sharing that!!
i made this for thanksgiving and it is a keeper!! Great flavor and easy to make, everyone loved this recipe.
I am happy to know that everyone loved it!! It is definitely a popular one on my site. Thank you for trying it!!
My fav pumpkin dessert. Period. End of story.
Yay!! This is one of my favorites! Thank you!
I HIGHLY recommend this RecIpe! I made this for thanksgiving, and Out of 4 desserts to choose from, this dish was everyones favorite. Got so many complimeNts. Now i made it again for christmas because my sister BeGged me Too make it lol thanks so much for sharing this deliciousness of a recipe. (Recipe didnt specify what kind of butter, but i used unsalted)
You are so welcome! It is always the hit! Good choice..I use unsalted butter š Thank you!
if I’m allergic to nuts can I just leave them out of the recipe all together and make the crust with just the flour and the butter?
Yep, you sure could š Enjoy!!
Is that really 3 packages of pudding?
Yep š
iām making this for ouR girls day TOMORROW. We all love PUMPKIN so i know it will be a hit!
I hope it was!! Thank you!
looks good
Haven’t tried this yet. Have nut allergies and want to use gingersnap cookies for pecans. Do I just sub same amount for ground cookies?
Yes, I would use the same amount š Enjoy!
Hello,
I hope that I get a reply, I have just come across your recipe for this great looking dessert. I absolutely love Olive Gardens pumpkin cheesecake with the carmel. Do you have any suggestions on how to use carmel with this dessert? I am going to try crushed gingersnaps as crust and wanted an idea as to the carmel.
Thank you
I am glad you came across this recipe! Gingersnaps will be a great option. I haven’t used caramel, but you could definitely spread it over one of the layers. It might be easier to spread it over the crust, but between any of them would work. Enjoy!
Love It!
I am so glad you do! Thank you for trying it & for letting me know!
Do u think cheesecake pudding would work?
I am sure it would š Enjoy!!
LOVED, LOVED, LOVED this recipe!!! It was a huge hit at a recent dinner party where I made it. everyone was raving about it and wanting more. I did make a few small changed. I didn’t use the pumpkin spice and didn’t miss it. I used vanilla pudding instead of the white chocolate. I also used a little more whipped topping on the final top layer and an extra spoonful or two of cool whip on Layer 3. Can’t wait to make this again.
Sounds great! I am glad you tried it! Thank you for sharing what you did & thought!
Looks delicious. Can this be frozen.
Thank you! It is! Just cover the top with an airtight lid and place it in the freezer. When you want some, cut out the amount you want and leave it out to thaw and place the rest back in the freezer.
Love this, I make it a lot for big gatherings….
Thank you for this wonderful recipe
You are so welcome! It’s my go-to! Thank you!
If I donāt like nuts what could i Use instead of Pecans? Thanks!
You could try crushed cookies-shortbread or gingersnaps or maybe graham crackers.
Your recipe says 1 cup of flour pecans and butter for crust. You video SHOWs mixing sugar butter and pecans . Which one is correct
It is flour š
Im a little confused in the recipe itself it says to use flour for the crust but in thE video The person uses powdered sugar? Which one is suppose to be used?
Sorry about that, it is flour š Enjoy!
I made this for our Thanksgiving dinner yesterday. And omg it was to die for. Everyone loved it, even my kids. I never leave a review but was so impressed with this recipe that I had to!!
Love The recipe. TAste is great but pumpkin filling was too soft/runny. What could have caused this?
Glad you do! Not sure what would have made it runny. Did you add milk & the ingredients on the pudding box?
Found this in my FB HISTORY this moRning and going to make it. Cant wait it looks so good
It is! Hope it’s a hit! Thank you!
This dessert is FANTASTIC! I only had two boxes of french vanilla pudding so I used a box of CHEESECAKE pudding. Turned out great! Iām thinking about making this instead of pumpkin pie for thanksgiving.
It’s a must at our Thanksgiving! Glad you liked it! Thank you for sharing that!
Turned out as written. The crust was especially good.
So glad you tried it! Thank you for sharing that!
Can you use a Graham cracker crust or just substitute Graham crackers for nuts. Family doesn’t like nuts in their baked goods
You sure could š I hope it’s a hit! Thank you!
So you would still use the flour and butter in the crust?
I would still use the butter. Let me know what you think š
I am crazy over all pumpkin spice deserts, but this beats them all. I didn’t have pecans, so I switched them for roasted ALMONDs. Best crust ever. Love the cream cheese layer too. Thanks for sharing.
You are so welcome!! Glad to share š I am so happy you liked it!
Can this be done is a spring form pan? Sounds yummy!
I personally have not tried. It would probably take 2 pans, because it makes a lot.
For the crust on the video it calls for powder sugar but on the recipe it has flour. I made it with flour what is the correct item?
Yes, sorry it is flour š Hope you liked it!
If using a 9x 13 pan do you double the ingredients? I made in a 9×9 pan and did the 1 1/2 crust recipe but if going to 9×13 do you double it 1 1/2 times the other ingredients to fill up pan?
You would do the note in layer one for using a 9×13. You wouldn’t need to double the other ingredients, but could if you wanted it thicker.
Raw or roasted/salted pecans?
We use raw, but either would work š
So easy and so delicious. Instant family favorite!
Love this…easy to sub out and make sugar free!!
Glad you do!! Thank you for saying that!
What type of flour do you use?
I used regular flour š Enjoy!
I’m sorry it wasn’t a hit, Joy!! Our family loves it and so do many others. š